- 1 tablespoon olive oil
- 1 1/2 cups thinly sliced onion
- 1 cup thinly sliced red bell pepper
- 1 cup thinly sliced yellow bell pepper
- 3 garlic cloves, minced
- 1 1/2 cups unsalted crushed tomatoes
- 1/3 cup chopped fresh cilantro
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 2 teaspoons sherry vinegar
- 1 teaspoon paprika
- Cooking spray
- 6 large eggs
- calories 181
- fat 7.4 g
- satfat 2 g
- monofat 3.5 g
- polyfat 1.3 g
- protein 10 g
- carbohydrate 20 g
- fiber 4 g
- cholesterol 186 mg
- iron 2 mg
- sodium 337 mg
- calcium 65 mg
How to Make It
Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, bell peppers, and garlic. Cook 10 minutes or until vegetables are very soft, stirring occasionally. Add tomatoes and next 6 ingredients (through paprika); cook 10 minutes, stirring occasionally. Divide mixture evenly among 6 (8-ounce) ramekins coated with cooking spray.
Working with 1 ramekin at a time, make a slight well in sauce. Crack 1 egg into well; pierce yolk with tip of a knife. Cover loosely with a paper towel. Microwave at HIGH 2 1/2 minutes or until desired degree of doneness.
To freeze: Place ramekins in refrigerator until cool. Remove; cover tightly with plastic wrap and heavy-duty aluminum foil. Transfer ramekins to freezer; freeze for up to 8 months.
To heat: Remove ramekins from wrapping. Microwave 1 ramekin, covered loosely with a damp paper towel, at HIGH for 2 minutes. Remove from microwave, and stir. Make a slight well in sauce. Add 1 large egg; pierce yolk with the tip of a sharp knife. Cover loosely with paper towel. Microwave an additional 2 1/2 minutes or to desired degree of doneness.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.